Leuconostoc mesenteroides, and others) that contribute tart and savory tastes and some aroma A pure yeast culture is then added and allowed to multiply Because this microbesoured moto takes more than a month to mature, it has been largely replaced by the simple addition of organic acids to the moto mash, or by the addition of acids and concentrated yeasts directly to the main fermentation These time-saving methods tend to produce lighter, less complex sakes Brewing Rice Alcohols Simultaneous, Stepwise Fermentation Chinese and Japanese brewing methods differ in important details, but they also share several important features The starchdigesting molds and alcohol-producing yeasts are added to the cooked rice gruel together, and work simultaneously Unlike the making of beer, where a liquid is extracted from the grain and only the liquid is fermented, the thick gruel of cooked rice is fermented whole And the rice is introduced gradually into the fermentation, not all at once: new portions of cooked rice and water are added to the vat at intervals during the fermentation, which lasts from two weeks to several months All of these practices apparently contribute to the yeasts’ ability to continue producing alcohol to high concentrations When rice is added toward the end of fermentation, some sugar remains unmetabolized by the yeasts, and the resulting alcohol is sweet Chinese Practice: Ordinary Rice and High Temperatures Traditional Chinese brewing begins with soaking the mold preparation in water for several days, and then proceeds with the periodic addition of ordinary cooked rice over the course of an initial fermentation that may last one or two weeks at a temperature around 85ºF/30ºC At the end of this phase, ...grain and only the liquid is fermented, the thick gruel of cooked rice is fermented whole And the rice is introduced gradually into the fermentation, not all at once: new portions of cooked rice and water are added to the vat at... Temperatures Traditional Chinese brewing begins with soaking the mold preparation in water for several days, and then proceeds with the periodic addition of ordinary cooked rice over the course of an initial fermentation that... high concentrations When rice is added toward the end of fermentation, some sugar remains unmetabolized by the yeasts, and the resulting alcohol is sweet Chinese Practice: Ordinary Rice and High